This Balsamic Vinaigrette recipe is perfect. You heard me correctly. Perfect. And I don’t use that word lightly.
The recipe I’m sharing with you today is truly worthy of that descriptor. You don’t think I’d call something the “best” if I didn’t mean it, do you?
I’ve tried numerous recipes for balsamic vinaigrette over the past few years and while they have been decent, they were not quite what I was searching for.
Some homemade vinaigrettes would end up a little too oily, while others were too sweet for my tastes. This dressing has the perfect balance of tang and sweetness, vinegar, and oil.
After a lot of experimentation, trial and error, I am thrilled to be sharing this balsamic vinaigrette recipe with you today. I found this winning recipe for Balsamic Vinaigrette over at Chinese Grandma.
Homemade Balsamic Vinaigrette
I served this balsamic vinaigrette last week on a salad while we had family visiting us. Everyone who tried the dressing immediately requested the recipe. It’s miles better than any store-bought salad dressing and as easy as whisking together a few ingredients.
There’s a reason I consider this particular Balsamic Vinaigrette dressing recipe the absolute hands-down best. The dressing has plenty of tartness and bite from a generous portion of balsamic vinegar, dijon mustard, and garlic with just a touch of sweetness and honey flavor to balance it all out.
With enough extra virgin olive oil to coat every bite of your salad with rich flavor without making the salad too greasy, oil or soggy; it’s everything you could want in a vinegar-oil based dressing!
While I whisk the vinegar, oil, dijon mustard, garlic, and olive oil by hand with a sturdy kitchen whisk, you could also use a blender if you prefer. Mixing the ingredients with a blender gives the recipe a slightly thicker consistency.
I prefer the consistency of the dressing when mixed by hand but feel free to experiment with both methods to figure out what you prefer.
Balsamic Vinaigrette Dressing
This Balsamic Vinaigrette dressing is so versatile, I serve it on salads, on roasted vegetables and drizzled on chicken in a wrap. It’s a wonderful addition to whatever dish I’ve used it on.
There are so many ways to enjoy this dressing that you’ll always want to keep a jar or two handy for whenever the craving strikes.
The sourness of the balsamic is such a great complement to salads with apples, oranges, grapes, peaches, pears, and berries. It absolutely sings on Fuji Apple Chicken Salad and Strawberry Spinach Salad and would make a lovely addition to a Mixed Green, Pear and Goat Cheese Salad, too.
Of course, it also elevates everyday salads into the realm of extra tastiness. Toss your favorite garden salad in this dressing, try it on a Simple Spinach Salad, or drizzle it over a fresh Cucumber Tomato Salad.
Try it on pasta salad or in your favorite wrap for a way to jazz up your lunch staples.
Storing Balsamic Vinaigrette
Because vinegar-based salad dressings like this one have such a high acidity content, they keep for a good long while if stored correctly. After preparing the dressing, pour it into a mason jar and secure the lid tightly.
Store the dressing in the refrigerator where it should keep for several months. Of course, you’ll find yourself reaching it for it so often that it’s bound to be gone long before then.
The oil and vinegar may separate during storage so just give the jar a nice shake to get everything all mixed together again before using.
If you have a leftover bottle from store-bought salad dressing, you can totally wash and reuse it as a vessel for your homemade dressing!
Balsamic Dressing
While this is truly a perfect go-to salad dressing recipe for any food that calls for a vinaigrette, I’ve made tons of variations on the recipe for different types of salads.
White Balsamic Vinaigrette is a take on balsamic vinaigrette that uses white balsamic and light olive oil that I love on an Orange Parsley Salad. When I’m in the mood for a slightly sweeter take on this recipe, I make Honey Balsamic Vinaigrette and for garlic lovers try Garlic and Honey Balsamic Vinaigrette, and spice lovers must give my recipe for Honey Lime Jalapeño Vinaigrette try.
The BEST Balsamic Vinaigrette is a staple recipe you must add to your cooking repertoire. It’ll never steer you wrong and I can’t recommend it highly enough.
Kitchen Tip: I use this whisk and this jar to make this recipe.
Balsamic Vinaigrette Recipe
- In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper, and garlic.
- Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified.
- Store in a jar with a lid and refrigerate. Shake well before serving.
Balsamic Vinaigrette Recipe
Ingredients
- 2 tablespoons honey
- 1 tablespoon dijon mustard
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly crushed black pepper finely ground
- 1 large garlic clove minced
- 1/4 cup balsamic vinegar
- 3/4 cup extra virgin olive oil
Instructions
- In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified.
- Store in a jar with a lid and refrigerate. Shake well before serving. Enjoy!
Notes
Nutrition
{originally published 3/22/12 – recipe notes updated 3/12/21}
Maria says
It’s delicious, thanks for sharing!
Mary Younkin says
I’m so glad that you’re enjoying the recipe, Maria!
Hm says
This is excellent! I have tried so many recipes and this is just a great balance of sweetness and balsamic.. even my picky kids enjoy it! Thank you!
Mary Younkin says
I’m so happy to hear that!
Jasmine Dvorak says
I’ve been making my own vinaigrette for years and I can confidently say that this recipe really is the best. Everyone I’ve served it to has asked for the recipe. Thank you SO MUCH for sharing this new staple in my kitchen!
Mary Younkin says
I’m so happy to hear that you love the recipe so much, Jasmine!
Beverley van Schie says
This dressing is amazing, I use it all the time!
Mary Younkin says
I’m so glad that you’re enjoying it, Beverley!
Beverly Martinez says
I log my meals, so I am curious how much the recipe makes in dressing? I see you added 81 kcal calories, but what is the serving size for that calorie count?
Beverly Martinez says
Please disregard the question, I missed the information showing the serving amount, I am excited to try this recipe. Thank you for sharing!
Mary Younkin says
Glad you caught it, Beverly! Enjoy the dressing.
Sherry Mathes says
Love this!!!♥ Im very picky about my balsamic!!! Newman’s Own light is my standard go to… This is better!!! Healthier too. I will make this always now.
Thanks again👍🏻👍🏻👍🏻
Mary Younkin says
I’m so happy to hear that you love this, Sherry!
Robin Reynolds says
Love this dressing IT’S AMAZING will never buy store bought again Replaced the olive oil (I’m allergic) with canola oil and added a bit more Honey
Mary Younkin says
I’m happy to hear that you like it so much, Robin!
Michael says
Just tried this recipe and it’s amazing! No need to go out and buy dressing again 😀
Mary Younkin says
I’m so happy to hear that, Michael!
Patty says
I’ve made the BEST version of this vinaigrette 3 times with no fail. Love it.
Mary Younkin says
I’m so glad that you love it, Patty!
Jen G says
This is amazing!!! I actually prefer it after it has been stored for a few days. It gets a little thicker and is SO GOOD!!!
Mary Younkin says
I’m so glad you love it, Jen!
Barbara says
Delicious and so easy
Mary Younkin says
I’m glad you like it, Barbara.
John Noonan says
I wanted to make a salad dressing that was healthier than store bought. I found this recipe on line about a year ago and have been making it consistently exactly as written. The dressing is delicious.
I use an OXO Good Grips salad dressing shaker for storage. Thanks.
Mary Younkin says
I’m so glad that you like the dressing!
Juliet says
Hi Mary! This is a DELICIOUS recipe! Does the nutritional information at the end represent 20 tbsp or 1 tbsp?
Mary Younkin says
That is per tablespoon, Juliet.
Bobbie says
Just made this and not only is it absolutely delicious but so easy to make. This will definitely be my “go to” balsamic dressing. Thank you for sharing.
Mary Younkin says
I’m thrilled that you like it, Bobbie.
Judy says
I haven’t made this yet because I want to know how long it will keep covered in a jar in the refrigerator. It is just me, and it will take me a little while to use up this much dressing. Thanks.
Mary Younkin says
It will be fine for a couple of weeks at least, Judy.
Danielle Eisman says
you could also just half it. that’s what I did 🙂
Tami says
I have stored this recipe in the fridge for 2 months. It usually doesn’t last that long because we devour it. It does solidify so take it out of the fridge about an hour before you need it. We used to use 3or 4 different dressings. Lately though, we always choose this.
Mary Younkin says
I’m so happy to hear that you love it, Tami.
Elise Gallaher says
Literally the best dressing ever! Thank you!
Mary Younkin says
I’m so glad you like it, Elise!
Monaz Kapadia says
What a fantastic recipe!!! Love the taste!! Absolutely perfect!! Thank you!!
Mary Younkin says
I’m thrilled that you love the recipe, Monaz!
Donna Griffin says
My daughter introduced me to your recipe . My husband and I both loved it. We had tried another recipes but this took the prize.
So delicious!!!
Mary Younkin says
I’m so happy that you love the dressing, Donna!
Adina Raluca says
My husband loves this dressing. Before I tried this recipe I wasn’t really a big fan of balsamic vinegar, but this dressing is delicious. I have a quick question, how long can I conserve this dressing in the fridge?
Mary Younkin says
This dressing will keep nicely at room temperature or in the refrigerator for up to a week, Adina.
jenessa says
Really delicious! Especially with fresh honey!!
Mary Younkin says
I’m so glad that you like the vinaigrette, Jenessa.